Pumpkin Cream Cheese Cookies

• servings: 16 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1/2 cup Coconut flour

3 oz Cream cheese (softened)

1/2 cup Pumpkin puree

1/2 cup Butter, unsalted (softened)

1/2 cup Allulose (or other low carb sweetener)

1 teaspoon Vanilla extract

1 1/2 teaspoons Pumpkin Pie Spice

1/4 teaspoon salt

Directions

Preheat the oven to 180C/350F degrees.

Line a baking tray with parchment paper.

In a large mixing bowl, whisk the butter and allulose (or sugar substitute of choice).

Add the cream cheese, vanilla extra and pumpkin and whisk until smooth.

Add the coconut flour, pumpkin spices and salt and beat until combined. The mixture will be sticky.

Wet your hands and take a ball of the dough.

Place on the baking tray and repeat for the rest of the dough.

Gently press down on the dough balls, either with a spoon or your hands.

Use a fork to make a pattern.

Bake for 25 minutes until golden.

Allow to completely cool on a wire rack before handling. The cookies firm up after being stored in the fridge overnight.

Notes

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Nutrition

• Serving Size: 1 cookie
• Calories: 89 kcal
• Total Fat: 8 g
• Total Carbohydrate: 3 g
• Dietary Fiber: 2 g
• Protein: 1 g